Zesty Roasted Vegetables Recipe
Zesty Roasted Vegetables Recipe photo by Taste of Home

Zesty Roasted Vegetables Recipe

Publisher Photo
Even picky eaters will devour these tangy veggies. With only 15 minutes of prep, they leave you plenty of hands-free time. —Aims62, TasteofHome.com Community
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:9 servings
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 9 servings

Ingredients

  • 1 pound medium fresh mushrooms
  • 3 cups fresh baby carrots, cut in half lengthwise
  • 2 medium green peppers, cut into 1-inch strips
  • 2 medium onions, cut into wedges
  • 2/3 cup Italian salad dressing
  • 1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

3/4 cup equals 137 calories, 8 g fat (2 g saturated fat), 5 mg cholesterol, 482 mg sodium, 12 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Directions

  1. In a large bowl, combine the mushrooms, carrots, peppers, onions, salad dressing, 1/2 cup cheese, salt and pepper. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan.
  2. Bake, uncovered, at 425° for 30-40 minutes or until tender, stirring once. Sprinkle with remaining cheese. Yield: 9 servings.
Originally published as Zesty Roasted Vegetables in Simple & Delicious March/April 2010, p16

Nutritional Facts

3/4 cup equals 137 calories, 8 g fat (2 g saturated fat), 5 mg cholesterol, 482 mg sodium, 12 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Reviews for Zesty Roasted Vegetables

AVERAGE RATING
   (3)
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MY REVIEW
Reviewed Oct. 21, 2012

I modified this recipe the second time I made it to include 2 cups of potatoes and only 1 cup of carrots. It cut some of the sweetness.

MY REVIEW
Reviewed Sep. 24, 2012

What a great flavor!! I used Kraft Tuscon style Italian dressing. The dressing caramelized as it baked which gave it just a touch of sweetness.....so, so, good.

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